Roedgroed med Floede (Danish Red "Mush" with Cream)

6 stalks rhubarb
3 C. water
3 C. berries
1 1/2 - 2 C. sugar
8-12 Tbsp. cornstarch

Cut rhubarb into 1/2-inch slices; cook in 3 cups water gently boiling water until tender.  Add the berries and cook just until berries are tender.  Add sugar to rhubarb/berry mixture and continue cooking.  Mix cornstarch with enough water to dissolve it, then added to the fruit mixture.  Stir until it boils, and boil about 1-3 minutes.  Remove from heat and pour into bowl.  Serve cool or cold with milk, cream, or whipped cream.  Makes 8 servings.

Orange Fluff Jello Salad

From Six Sisters Stuff (http://www.sixsistersstuff.com/2011/12/orange-fluff-jello-salad-recipe.html)

Ingredients:

1 large package Cook and Serve vanilla pudding (4.6 ounces)
1 large package orange jell-o (6 ounces)
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows

20 ounce can pineapple tidbits (drained)

22 ounces mandarin oranges (drained)

2 to 3  bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)

 
Directions:
Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

Cilantro Lime Ranch Dressing

From The Teenage Taste (http://teenagetaste.com/2012/04/07/cilantro-lime-ranch-dressing/)

Ingredients:

• ¾ cup light mayo
• ¾ cup greek yogurt (I used fat-free.)
• 2 tablespoons freshly-squeezed lime juice  (about ½ a lime)
• 1 tablespoon olive oil
• 1/3 cup milk
• 1 small bunch (~1/3 cup, packed) cilantro, roughly chopped
• 2 tablespoons fresh chives, roughly chopped
• 2 cloves garlic, roughly chopped
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Directions:

1. Place all ingredients in a blender or food processor and blend for 30 seconds. Check consistency and blend an additional 30 seconds, if desired.  Store in an air-tight jar in the fridge.  Leftovers will keep 2-3 weeks.

Yield:  ~1 ½ cups dressing

English Muffin Bread

From One Good Thing by Jillee (http://www.onegoodthingbyjillee.com/2012/02/moms-english-muffin-bread.html)

5 1/2 cups warm water
3 packages RAPID RISE yeast
     (You can use regular yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top…and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)
2 Tablespoons salt
3 Tablespoons sugar
11 cups bread flour (you can use All-Purpose if you want)

Mix altogether, then spoon into (4) well greased loaf pans.  Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown. 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Makes terrific toast.

Asian Egg Drop Soup

From the Food Network: http://www.foodnetwork.com/recipes/tyler-florence/asian-egg-drop-soup-recipe/index.html

Ingredients

• 4 cups prepared chicken stock, plus 2 tablespoons
• 1/2 teaspoon grated fresh ginger
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 2 eggs, lightly beaten
• 2 green onions, chopped, including ends
• Salt and white pepper, to taste

Directions

Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately

Irish Potato Brown Bread

Bread Machine Recipe

1 1/2 Pound Loaf
1 1/4 cups water
3 tablespoons butter, cut into pieces
2 tablespoons honey

2 cups whole wheat flour
1 cup bread flour
1/4 cup instant potato flakes
1 tablespoon plus 2 teaspoons gluten
1 1/2 teaspoons salt

2 teaspoons SAF yeast or 2 1/2 teaspoons bread machine yeast


2 Pound Loaf
1 2/3 cups water
4 tablespoons butter, cut into pieces
3 tablespoons honey

2 1/2 cups whole wheat flour
1 1/2 cup bread flour
1/3 cup instant potato flakes
2 tablespoon gluten
2 teaspoons salt

2 1/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast

Instructions
1) Place all the ingredients in the pan according to the order in the manufacturer's instructions.  Set crust on medium and program for the Whole Wheat cycle; press Start.  (This recipe is not suitable for use with the Delay Timer).

2) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.  Let it cool to room temperature before slicing.

Caramel Shortbread

Get out your kitchen scale for this recipe!  From an British cookbook.

Shortbread
4 oz butter, softened
2 oz sugar
6 oz self-raising flour
Pinch of Salt

Topping
4 oz superfine sugar
4 oz butter
2 tablespoons golden syrup (a must in your kitchen.  Buy it from World Market or from Amazon)
218 gm (7.657 oz) tin condensed milk
100 gm (3.512 oz) bar plain or milk chocolate (I doubled the chocolate)

 Set oven to 325 degrees F.  Well grease and base line an approx. 11 x 7 inches shallow tin.  Cream the butter and sugar together in a bowl until light and fluffy.  Stir in the flour and salt and knead well.  Put into the tin, spread out and press down evenly with the fingers.  Bake for 30 minutes until pale brown.  Leave in the tin to cool.  Meanwhile, for the topping, put all the ingredients, except the chocolate, into a pan.  Bring to the boil and continue boiling for 5 minutes or more, stirring continuously until the mixture thickens and turns pale caramel brown.  When ready, pour over the cooked shortbread and spread out.  When set, melt the chocolate in a bowl set over hot water, pour over the caramel and spread out.  When the chocolate has set, cut into squares with a sharp knife dipped in hot water.